Vegan Butter Bean Curry Recipe

Introduction

This vegan butter bean curry is a comforting and flavorful dish that’s easy to make at home. With creamy coconut milk and warming spices, it’s perfect for a cozy weeknight dinner. Plus, it’s packed with protein and greens for a wholesome meal.

Ingredients

• 1 tablespoon sunflower oil
• 1 medium onion, finely chopped
• 1 medium green pepper, sliced
• 2 large garlic cloves, finely chopped
• ½ tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• ½ teaspoon chilli powder
• ½ teaspoon ground coriander
• ¼ teaspoon red chilli flakes
• 1 x 400 g (14 oz) can chopped tomatoes
• 2 x 400 g (14 oz) cans butter beans, drained and rinsed
• 1 x 400 ml (13.5 fl. oz.) can light coconut milk
• 50 g (2 cups) baby spinach
• Salt and pepper to taste

Instructions

1. Step 1: Heat the sunflower oil in a large, deep pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Then add the sliced green pepper and cook for another 2-3 minutes until it starts to soften.
2. Step 2: Stir in the finely chopped garlic and grated ginger, cooking for about 1 minute until fragrant. Add the ground cumin, chilli powder, ground coriander, and red chilli flakes, mixing well to combine the spices with the vegetables.
3. Step 3: Cook the mixture for 1 more minute before adding the chopped tomatoes, drained butter beans, and light coconut milk. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 15 minutes.
4. Step 4: Add the baby spinach to the curry and cook for another 1-2 minutes until the spinach wilts. Season with salt and pepper to taste. Serve hot over your favorite rice or with naan bread.

Tips & Variations

• For extra depth, toast the cumin and coriander seeds in the pan before adding the onion.
• Swap green pepper for chopped courgette or carrots for a different vegetable twist.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
• Use full-fat coconut milk for a richer, creamier curry.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butter beans instead of canned?

Yes, but be sure to soak and cook them thoroughly beforehand, as dried beans require much longer to cook than canned ones.

Is this curry spicy?

The curry has a mild heat from the chilli powder and red chilli flakes, but you can adjust the amount to suit your spice preference.

Vegan Butter Bean Curry Recipe

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★★★★★

4.9 from 94 reviews

A rich and flavorful vegan butter bean curry simmered with aromatic spices, coconut milk, and fresh vegetables, perfect for a hearty and comforting plant-based meal.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, finely chopped
• 1 medium green pepper, sliced
• 2 large garlic cloves, finely chopped
• ½ tablespoon fresh ginger, grated
• 50 g (2 cups) baby spinach

Spices

• 1 teaspoon ground cumin
• ½ teaspoon chilli powder
• ½ teaspoon ground coriander
• ¼ teaspoon red chilli flakes

Canned Goods and Liquids

• 1 x 400 g (14 oz) can chopped tomatoes
• 2 x 400 g (14 oz) cans butter beans, drained and rinsed
• 1 x 400 ml (13.5 fl. oz.) can light coconut milk

Other

• 1 tablespoon sunflower oil
• Salt and pepper to taste

Instructions

1. Prepare the aromatics and vegetables: Heat the sunflower oil in a large, deep pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the sliced green pepper and cook for another 2-3 minutes until it starts to soften.
2. Add garlic, ginger, and spices: Stir in the chopped garlic and grated ginger, cooking for about 1 minute until fragrant. Mix in the ground cumin, chilli powder, ground coriander, and red chilli flakes, stirring thoroughly to combine all flavors.
3. Simmer the curry base: Cook the spice and vegetable mixture for 1 minute, then add the canned chopped tomatoes, drained butter beans, and light coconut milk. Stir everything together and bring to a gentle simmer.
4. Cook the curry: Reduce the heat to low, cover the pan, and let the curry simmer gently for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Finish with spinach and seasoning: Add the baby spinach leaves to the pan and simmer for a further 1-2 minutes until the spinach wilts. Season the curry with salt and pepper to taste. Serve hot over your choice of rice or with naan bread.

Notes

• This curry is perfect for meal prep and tastes even better the next day as the flavors develop.
• For added heat, increase the amount of chilli powder or red chilli flakes.
• You can substitute butter beans with chickpeas or lentils if preferred.
• Serve with basmati rice or warm naan for a complete meal.
• Ensure to drain and rinse the canned beans well to reduce sodium content.

Keywords: Vegan curry, butter bean curry, plant-based meal, coconut milk curry, easy vegan dinner, Indian-inspired vegan recipe